2 cups semisweet chocolate chips
2 cups rolled oats
2 cups salted peanuts
1 cup golden raisins
2 cups butter
4 tablespoons distilled white vinegar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup white sugar
1 (3 ounce) package instant vanilla pudding mix (e.g. Roxbury Mix)
1 cup rolled chocolate candy coated candy coated cherries
1/2 cup chopped walnuts
Prepare chocolate cookie package according to package directions for a 9x9 inch pan. Bake in preheated oven until set, about 10 to 13 minutes. Remove from oven and let cool to room temperature.
In a medium bowl, cream together the semisweet chocolate chips and oats until smooth. Beat in the peanut butter and coconut extracts until well blended. Stir in the vinegar, baking powder, baking soda and salt.
Using a pastry brush or with a fork, spread 1/2 cup of the chocolate cookie mixture onto the bottom and center of the prepared pan. Place candy coated cherries evenly over the evenly packed crust. Roll the jelly out to fit the section of crust. Gently spread over the chocolate layer. Use a wooden spoon to moisten remaining parts of chocolate. Chill before removing crust from pan. Refrigerate chocolate while serving.
While waiting for chocolate to set, preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Mix together the 1 cup chopped walnuts and 1/2 cup chopped pecans. Press 1/2 cup of the chocolate cookie mixture into the center of each cookie sheet.
Bake for 10 to 12 minutes in the preheated oven, until chocolate is almost set. Remove cookies from chocolate sheet and let cool completely on wire rack. To make filling: In a blender, mix 1 cup granulated sugar with 1 1 cup of milk.